Pan Seared Lamb Medallions Recipes

PAN SEARED LAMB MEDALLIONS

Pan Seared Lamb Medallions image

Impress your friends with this wonderful dish. It's delicious and gourmet, but in an easy way. Serve this with your favourite potato dish. Enjoy!

Provided by Nif_H

Categories Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/3 lbs lamb medallions or 1 1/3 lbs lamb steaks, visible fat trimmed
1/4 cup rosemary, chopped
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon fresh ground black pepper
2 teaspoons cayenne pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 cup chicken stock

Steps:

Place lamb in a bowl. Mix all other ingredients together except salt, olive oil, stock and butter. Massage the lamb and marinate at room temperature for 15-30 minutes.
Heat pan over medium high heat. Add olive oil and butter. When it just starts to smoke a little, sear lamb for 3 to 4 minutes on each side for medium doneness. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
Deglaze pan with chicken stock to make pan jus. Pour jus over lamb when serving.

Nutrition Facts : Calories 152.1, Fat 14.1, SaturatedFat 4.9, Cholesterol 17.1, Sodium 141.4, Carbohydrate 5.7, Fiber 1.7, Sugar 1.3, Protein 2.4

PAN FRIED LAMB MEDALLIONS WITH A ROASTED YELLOW SQUASH PUREE

Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 whole cloves garlic
4 yellow squash (about 1 pound)
1/8 cup olive oil
Sea salt or kosher salt
1/4 cup vegetable stock
2 pounds lamb medallions
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

Preheat the oven to 350 degrees F.
For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.
In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.
For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat.
To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.

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